Drying treatments of oyster (Pleurotus spp.) and shiitake (Lentinula edodes) mushrooms: a review

M. O. Nurul-Izzah, P. Nasim, I. Inshirah, F. M.N.A. Aida, A. Farhat, R. Shahin, Patmawati, S. Raseetha

Research output: Contribution to journalReview articlepeer-review


Oyster (Pleurotus spp.) and shiitake (Lentinula edodes) mushroom, a fungus that is increasingly being recognised as a source of food with various benefits for human health. Mushrooms are highly perishable. Drying is a common method used after harvest in the processing of fresh food for increasing the shelf life. Among these different drying methods, freeze drying is the best technique to use in many types of research as it can maintain most of the nutrition in the mushroom. However, the combination of two or more drying methods will produce better results. This review paper closes with an overview discussion on the production of new products substituting with oyster mushrooms and shiitake mushrooms that are more nutritious and can provide many benefits to human health and improve the shelf life of mushrooms by different methods of drying. Food products substituted with mushroom powder result in a decrease in carbohydrate and moisture content and an increase in protein, fibre, ash, and other micronutrients.

Original languageEnglish
Pages (from-to)146-159
Number of pages14
JournalFood Research
Publication statusPublished - 2023


  • Drying treatments
  • Nutritional value
  • Oyster mushroom (Pleurotus spp.)
  • Shiitake mushroom (Lentinula edodes)


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